Time-Dependent Rheological Behavior of Starch-Based Thickeners and Herb Infusion Dispersions for Dysphagia Management

Abstract

© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim The causes of dysphagia include neurological conditions and cancer. Swallowing impairment of liquids represents a risk of aspiration, pneumonia, dehydration, and nutritional deficiencies. Commercial thickeners often based on modified cornstarch address this issue. The herb Matico (Buddleja globosa Hope) is used as a wound-healing adjuvant treatment for oral mucositis caused by cancer therapies. This study analyzes the flow behavior of Matico infusion with two thickeners, Thick & Easy TM , and Enterex® Food Thickener at three concentrations. A rheological assessment is performed (20 ± 1 °C subsequent intervals: 1–100 s −1 , constant shear step at 100 s −1 , and 100–1 s −1 , each one with a 120 s span) at five time points (0–60 min). Rheological behavior is adjusted to the Herschel–Bulkley model. Significant differences (p < 0.05) are obtained for yield stress (σ 0 ), consistency coefficient (K), and flow behavior index (n) between time-p